Lisa Faulkner serves up a special chicken curry for the kids on their half term holiday.
The Comfort Cottage chef make a katsu chicken curry that is a delight for a lazy winters day in the This Morning kitchen.
For the chicken Lisa used: 4 chicken breast fillets, 100g breadcrumbs, 2 eggs, Flour, seasoned, Veg oil and plain rice, to serve.
To prepare the chicken:
Wrap the chicken breast loosely in Clingfilm and flatten with a rolling pin or meat tenderiser. Dust with flour, dip in beaten egg then dip in breadcrumbs.
Heat a frying pan with a little oil and cook the chicken breasts for about 6-7 minutes each side.
For the sauce Lisa used: ½ onion, a garlic clove, 2 small apples, 1 tablespoons veg oil, 200ml chicken stock, 1 tablespoon turmeric, ½ tablespoon curry powder, 1 tablespoon ketchup, 250ml water, 1 teaspoon light soy sauce, 1 small apple, 1 teaspoon cornflour into 1 tablespoon cold water, Salt and pepper to taste.
To prepare the sauce:
Chop the onion and the garlic and fry until soften and slightly brown.
Add all the spices, the ketchup and apple, followed by the stock, water and soy and simmer for about 20 minutes.
Add the cornflour in the tablespoon of water and cook for a further 2 minutes until sauce is thickened. Blend with a hand blender or put in a liquidiser.
Serve with the chicken and some rice.